For you meat lovers out there, this skirt steak served with asparagus and buttermilk buscuits is to die for :) I am in love with the country gravy!
Chicken-fried Skirt Steak with Country Gravy~
prep: 25 min. total: 25 min. makes 4 servings ~
1 cup beef broth divided
1/2 cup all purpose flour
4 4-to- 5 inch-long pieces skirt steak
2 tablespoons (1/4 stick ) butter
1 fully cooked breakfast pork sausage patty (about 1 ounce), finely chopped
1/2 cup whipping cream
1/2 teaspoon dried sage
pinch of ground cloves
1/3 cup chopped green onion tops
Pour 1/2 cup broth into shallow bowl. Place flour in another shallow bowl. Sprinkle steak pieces on both sides with salt and pepper. Dip steaks into flour, then into broth, then into flour again, coating each time.
Melt butter in large nonstick skillet over high heat. Add steaks. Saute until brown, about 3 minutes per side. Transfer to plate.
Pour off butter from skillet Add 1 teaspoon flour from shallow bowl. Whisk in remaining 1/2 cup broth, sausage, cream, sage, and cloves. Boil gravy until thick enough to coat spoon, whisking often, about 3 minutes; season with salt and pepper. Spoon gravy over steaks!